Lily has been very interested in – and excited about – helping me when I cook & bake. We both put on our aprons (she wears a toddler-size one that my grandmother made for me when I was a little girl), she climbs up into her Learning Tower, and she helps to mix whatever is in the bowl. Ingredients inevitably spill out onto the counter, but she has so much fun!
One of our more recent combined efforts yielded these mini pumpkin applesauce muffins, which we both loved. Their miniature stature makes the muffins perfect for little hands, kids love the way they taste, and the ingredients make parents happy. Win-win!
Mini Pumpkin Applesauce Muffins {Toddler Approved}
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: bake breakfast bread snack pumpkin Halloween Thanksgiving fall
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp Kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 3/4 cup pure pumpkin puree
- 1/4 cup unsweetened applesauce, preferably organic
- 1/4 cup unrefined granulated sugar, such as evaporated cane juice
- 1/4 cup pure maple syrup
- 1 egg, preferably organic
- 1/3 cup neutral flavored vegetable oil
Preheat oven to 375°F. Lightly grease 3 mini muffin tins.
In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.
In a large mixing bowl, whisk together the pumpkin puree, applesauce, sugar, maple syrup, egg, and oil.
Add dry ingredients to wet and stir just until fully combined.
Using a mini ice cream scoop or small spoon, scoop batter into prepared muffin tins. You should have 36 muffin cups filled.
Bake for 10-12 minutes, or until a wooden tester stick inserted into the center of a muffin comes out clean.
Let cool completely before serving to your toddler.
